Le sablé aux pommes et à l'angélique d’Eric Chevallereau - Échiré

For this recipe you will need:

  • 300g of floor
  • 225 g of Echiré butter
  • 90 g of egg yolk
  • 10 g of yeast
  • 6 g of salt from Ile de Ré
  • 60 g candied angelica in cubes
  • 2 sliced apples

Preparation :

  1. In a first bowl, beat the butter with the sugar and salt using a spatula or an electric mixer.
  2. Add the egg yolks.
  3. In another container, sift the flour with the yeast, then mix with the angelica cubes.
  4. Mix the contents of the two containers until a homogeneous paste is obtained, then set aside for at least 2 hours.
  5. Separate the dough in half, then flatten them until they are about 22 cm.
  6. Place the first dough in a 3,5 cm high dessert circle, brown around the edges, then place the apple slices in the center in a rosette.
  7. Cover with the second dough, then stick around.
  8. Dine with the egg and scratch with a fork.
  9. Cook your shortbread for 30 to 35 minutes at 180 ° C.
  10. Enjoy your apple shortbread and angelica lukewarm.